Seasonal, Fire-Cooked, Made to Share

Crisp seasonal greens, cherry tomato, soft egg, toasted corn and a citrus vinaigrette.

Slow-roasted beet and carrot, whipped ricotta, toasted almonds and herb oil.

Warm sourdough and herbed flatbread with whipped cultured butter.

300g dry-aged ribeye, charred over open flame, rosemary jus and confit potatoes.

Stone-baked sourdough base, San Marzano tomato, fior di latte and fresh basil.

Fresh tagliolini, black truffle cream, aged parmesan and cracked pepper.

Crisp-skin salmon, cucumber salsa, wilted greens and a citrus beurre blanc.

Layered dark chocolate sponge, kirsch cherries and whipped cream.

Bourbon, demerara, aromatic bitters, finished with applewood smoke.